- 3 egg whites
- 100 g castor sugar
- 125 g whole unbleached almonds
- 150 g plain flour
1h 0minPreparation 10minBaking/Cooking
8Recipe is created for
Pre Heat Oven to 180C
Lightly grease pan tin
Ensure TM bowl is completely clean and dry
Insert Butterfly and add egg whites and beat for 1 - 2 minutes / speed 3 at 37C until soft peaks form
Gradually add in castor sugar (should take 30 seconds)
Add almonds and flour then mix for 20 seconds on Reverse Speed 1
Stop and scrape down side of bowl
Resume mix for 10 seconds (or until folded together)
Turn out mixture onto very lightly greased pan tin and bake at 180C for 30 - 40 minutes
Once cooked leave in pan tin for 5 minutes then turn out onto wire rack to cool.
Once cooled, cut into wafer thin slices then place slices onto lined baking tray.
Bake in preheated oven at 140C for about 10 minutes or until completely dried out without allowing them to brown
Once baked, turn out onto a wire rack and allow to cool so they will be nice and crisp
Accessories you need
You can make a few batches at a time and just do first bake. After baking, wrap each log and place in freezer for up to 3 months. When taken from freezer, slice thinly then bake.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Golden Sultana Cake
- Lemon Marshmallow Slice
- White Chocolate Berry Friands
- Healthy Carrot Cake Biscuits - Dairy Free
- Cacao Chocolate Not Cross Buns
- Coconut pie
- Nan's Banana Cake
- Mini Weetbix & Date loaf Cakes
- Zucchini chocolate muffins
- Healthier Chocolate, Beetroot and Banana Brownies
- Healthy Lunchbox Fruit and Oat Slice
- Raspberry Ricotta Muffins